Easy Vegan Cheddar Cheese

Easy Vegan Cheddar Cheese

This recipe for easy vegan cheddar cheese sauce and spread is simple and quick to make and best of all, made from only 8 ingredients. It is melty, and tasty. Perfect to add to toasted sandwiches, macaroni and cheese sauce, on top of pizza and nachos, or as a dip! Recipe is adapted from Minimalist Baker.


2/3 Cup Seedy Sister Organic Cashews,

½ Cup Carrots, sliced thinly

1 Cup Water

¼ Cup Seedy Sister Organic Tapioca Flour

3 Tbsp Seedy Sister Nutritional Yeast Flakes

1 ½ Tsp Seedy Sister Organic Apple Cider Vinegar

½ Tsp Seedy Sister Himalayan Salt

1 Tsp Seedy Sister Organic Garlic Powder

¼ Tsp Dijon Mustard

¼ Tsp Seedy Sister Organic Ground Turmeric *Optional – for colour.



In a small saucepan, bring cashews and very thinly sliced carrots to a boil until fork tender (about 10 minutes)

Drain and add to a high-speed blender (can use a stick blender too) with 1 cup water, tapioca flour, nutritional yeast, apple cider vinegar, salt, garlic powder, mustard and turmeric if using. Blend on high until a smooth sauce consistency is achieved.

Taste and adjust seasonings if needed. Adding more apple cider for acidity, nutritional yeast for cheesiness, garlic powder for depth of flavour and salt to taste.

Transfer to a medium saucepan and heat over a medium heat. Cook while whisking, for 1-2 minutes until the sauce thickens up. Once thickened, the sauce is ready.

Can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

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